Directions

1.

For the Pork: Adjust oven rack to upper-middle position and preheat oven to 400°F. Combine hoisin, mirin, five-spice powder, 2 tablespoons soy sauce, honey, brown sugar and 2 tablespoons sriracha in a small bowl (set aside remaining soy sauce and sriracha for green beans). Place pork chops on a foil-lined baking sheet and generously brush both sides with hoisin sauce. Transfer to oven to cook. After about 5 minutes, baste with additional glaze and continue to cook.

2.

For the Beans: Heat oil in a large skillet or wok over high heat. When oil nears the point of smoking, add green beans and toss to coat. Cook for 1 minute, stirring occasionally, then add sweet pepper, chilies and onions, along with sugar, remaining 2 tablespoons soy sauce and remaining 2 tablespoons Sriracha. Stir to combine and cook a minute longer. Add ginger and garlic, reduce heat to medium. Stir and cook until sauce is thickened, about 1 minute longer. Remove from heat.

3.

When pork chops are still rosy and juicy in the center (145°F for medium) remove from oven and allow to rest for 10 minutes. Serve with cooked egg noodles, green beans and remaining hoisin sauce.